Korean-Inspired Raspberry Custard Tart

A korean-inspired take on raspberry custard tart, built around soy, ginger, garlic, and sesame.

Ingredients

• 1 unbaked 9-inch pie crust
• 5 cups raspberries
• 1/2 cup sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon or complementary spice
• 1 tablespoon lemon juice
• 2 tablespoons butter

Directions

1. Heat oven to 375°F.
2. Toss filling ingredient with sugar, flour, spice, and lemon.
3. Spoon into crust and dot with butter.
4. Add a top crust or crumb topping if desired.
5. Bake 45 to 50 minutes until filling bubbles and crust is browned.
6. Cool before slicing.